INGREDIENTS
Refined flour: 100 gms
Sugar: One Tsp
Egg: Three
Milk: 20 ml
Chilli powder: One Tsp
Turmeric powder: Quarter Tsp
finely chopped chicken: Half cup
Chopped onion and green chilli: One each
Tomato: Two
Coconut paste: Two Tsp
Curry leaves and coriander leaves: Few
Coconut: Half
Oil: Nine Tsp
Salt: To taste
Ginger and garlic paste: To taste
METHOD:
Take refined flour in a wide bowl. Then add one Tsp sugar, an egg, milk and salt and mix it well
Add small amount of oil and mix further. Add enough water to make soft dough. Add four Tsp oil and coat the dough with oil. Leave it for an hour. Heat the oil in pan and add onion, chilli, tomato, curry leaves and ginger garlic paste and sauté well
After three minutes, add chilli and turmeric powder and salt and sauté it again. Add egg and chicken pieces and sauté for four minutes. Add coconut paste and mix well
Allow it to cook for 15 minutes and turn off the flame
Make a ball of the dough and roll it into a thin sheet. Place the chicken curry inside, roll it and cover the stuffed part.
Heat the pan and fry the parantha.
Serve the paratha with salna
Chef N. Kannan is a Commi I with an experience of nine years. He specialises in Tandoori preparation. His hobbies are playing cricket and reading books.
